01268nam a2200289 i 450099100381594970753620030103110546.0020312s1995 us ||| | eng 0773441905b11868545-39ule_instPRUMB65627ExLDip.to SSSCitaStrobl, Gerwin532247The challenge of cross-cultural interpretation in the Anglo-Indian novel :the Raj revisited /Gerwin StroblLewiston, N.Y :Edwin Mellen Press,c1995278 p. ;24 cm.Salzburg English and American studies ;3"A comparative study of three Booker Prize authors: Paul Scott,The Raj Quartet, J.G. Farrell, The Siege of Krishnapur, Ruth Prawer Jhabvala, Heat and Dust."--T.p.India nella letteraturaLetteratura Anglo-IndianaStoria e criticaRaj revisited.b1186854528-04-1703-01-03991003815949707536LE021 FH10F922021000045738le021-E0.00-l- 00000.i1212162903-01-03Challenge of cross-cultural interpretation in the Anglo-Indian novel901239UNISALENTOle02101-01-02ma -engus 4104815nam 2201309z- 450 991055789720332120210501(CKB)5400000000046308(oapen)https://directory.doabooks.org/handle/20.500.12854/68423(oapen)doab68423(EXLCZ)99540000000004630820202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFunctional Foods and Food SupplementsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (206 p.)3-0365-0116-9 3-0365-0117-7 Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicssc'Cobrançosa' and 'Galega Vulgar' olive cultivarsAgaricus bisporusanthocyaninsanti-tyrosinase activityantibacterial activityantioxidantantioxidant abilityantioxidant activityantioxidant effectberry fruitbioavailabilitybiological activitiesbotanicalscentral composite designchemical compositionChinese ginsengCucurbita plantscucurbitscytotoxicitydietary fiberdietary fiber ingredientdietary supplementsellagic acideucalyptolEucalyptus globulus essential oilfatty acidfermentingfood bioactive compoundsfood industryfood supplementsformulationsfunctional foodfunctional foodsfunctional propertiesgreen extractionHPLC fingerprinthydroxytyrosolLAB (lactic acid bacteria)lactobacilli effervescent tabletslactobacilli viabilityLentinus edodesmaturity indexmeat qualitymicroformulationsmultipurpose treemushroommushroomsnanoformulationsnatural food preservativenutritional claimsoleuropeinoptimizationoral administrationOrangina fruit juiceorganoleptic assessmentphenolic compoundsphytochemical compositionpioglitazone hydrochloridePolygonatum sibiricumpolysaccharidespomegranate peelsprocessingpumpkinquality controlresveratrolripening stagesolubility enhancementstorage stabilityunderrated speciesvapor phaseverbascosidewaste recoveryyellow-feathered broiler chickenBiology, life sciencesFood & societyResearch & information: generalTurrini Federicaedt1313394Boggia RaffaellaedtZunin PaolaedtTurrini FedericaothBoggia RaffaellaothZunin PaolaothBOOK9910557897203321Functional Foods and Food Supplements3031377UNINA